Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a
2 lb Potatoes
2 lg Eggs
Salt and pepper to taste
1 lb Leftover boiled beef or
Brisket with gravy
2 tb Vegetable oil
1 md Onion -- grated
2 tb Fresh parsley
1 tb Beef broth if needed
Flour for dredging
Margarine or vegetable oil
-for frying

Peel potatoes and cover with cold water. Simmer until tender. Drain
and mash. Do not puree. Add eggs, salt and pepper and mix well.

Grind the boiled meat.

Saute the onion in the oil until golden. Add salt and pepper, parsely
and the ground meat, adding a T o so of beef broth if it is to dry.

Put about 1/3 of a cup of the potato mixture in the cup of your hand,
place 2 T of the meat filling in the center and completely enclose,
first shaping like a ball and then patting down to form a plump
hamburger. Dredge in flour and fry in margarine or vegetable oil
until golden on each side.

Recipe By : "Jewish Cooking in America" by Joan Nathan

From: Dan Klepach Date: 06-19-95 (159) Fido:
Cooking

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